Harish Kumar Sharma Navneet Kumar   Editors Agro-Processing and Food Engineering Operational and Application Aspects Agro-Processing and Food Engineering (cid:129) Harish Kumar Sharma Navneet Kumar Editors Agro-Processing and Food Engineering Operational and Application Aspects Editors HarishKumarSharma NavneetKumar NationalInstituteofTechnology(NIT), DepartmentofProcessingandFoodEngineering (AnInstituteofNationalImportance) CollegeofAgriculturalEngineeringand Agartala,Tripura,India Technology,AnandAgriculturalUniversity Godhra,Gujarat,India ISBN978-981-16-7288-0 ISBN978-981-16-7289-7 (eBook) https://doi.org/10.1007/978-981-16-7289-7 #TheEditor(s)(ifapplicable)andTheAuthor(s),underexclusivelicensetoSpringerNatureSingapore PteLtd.2022 Thisworkissubjecttocopyright.AllrightsaresolelyandexclusivelylicensedbythePublisher,whether thewholeorpartofthematerialisconcerned,specificallytherightsoftranslation,reprinting,reuseof illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similarordissimilarmethodologynowknownorhereafterdeveloped. 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The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721, Singapore Dedicated to the Almighty and Mrs. Meenu Sharma and Mrs. Shilpi Goyal Preface Agricultural production is on a rising trend across the globe, which is putting pressure on agro-processing industries to timely handle the produce and keep it safe for a longer duration. The agro-processing industries deal with various unit operations from receiving harvested crop to the finished product. The textbook entitled Agro-Processing and Food Engineering: Operational and Application Aspects has been conceptualized with a view to cover the most relevant topics in the area for graduating students. In the book, simple illustrations are used in every chapter for easier understanding of the involved fundamentals, concepts, and pro- cesses. A number of solved examples are also included in different chapters to provide emphasis on problem solving. Efforts are made to simplify technological aspects,mathematicalderivations,etc.tothemaximumextentsothatyoungminds couldeasilyunderstand.Similarapproachesareadoptedinsolvedexamples,sothat concepts can be better understood by students/academicians. Several unsolved questions are also provided at the end of every chapter to review the progress madebystudents/readers. Thetextinthebookstartsfrompresentingacomprehensiveproductionstatusof different popular agricultural commodities. Further, the engineering properties of food materials are presented. The knowledge of the properties remains essential in clearingtheunderstandingwithrespecttodesign,operation,andcontrolofvarious processing equipment and quality of finished products. Material handling systems are used in agro-processing industry to increase the level of mechanization, which improves the consistency and quality of the produce, and therefore the knowledge with respect to designing of efficient material handling system becomes very important to students. The moisture content of the agro-produce, which can be optimally retained through drying/dehydration in cereals, pulses, and oilseeds, assures safer storage for longer duration. The desired size of agro-produce can be achievedbydifferent millingequipmenttoobtainthematerialintheformofflour, powder,etc. The effective mixing is an important unit operation to cater to the need of nutritioussubstitutesofexistingfooditemsandtocreateuniformityandhomogene- ity during the operation. The cleaning of grains is performed before other unit operations, and grading of the finished product can be achieved using different graders/separators to control the quality. The storage life of the foods can be enhancedbyusingvarioustraditionalandmodernstoragestructures.Theprocessing vii viii Preface can add value; therefore, processing of cereals, fruits and vegetables, oilseeds, and pulses is covered and presented in such a way that the concepts and technological aspects are easier to understand and beneficial to students and the scientific frater- nity. The technical manpower involved invarious capacities in agro-industries can also get first-hand knowledge through the technological concepts and mechanisms coveredinthebook. AllthechaptershavebeenwrittenbyTeachers/Researchers,workinginthefield; therefore,theconceptsaremadesimplerandeasiertounderstand.Effortsaremade to simplify every aspect; therefore, this handbook is expected to be unique for students. However, feedback in any form from any corner shall be encouraged to further strengthen the quality of the book in the time to come. Since the idea for conceptualization of the book emerged out of the need of students on the various topicscoveredinthisbookthereforeitisanticipatedthatthisbookwillcatertothe needofstudents,technicians,academicians,andresearchersworkingintheareaof Agro-processing,FoodEngineering,AgriculturalProcessEngineering,FoodTech- nology,andalliedfields. Agartala,Tripura,India HarishKumarSharma Godhra,Gujarat,India NavneetKumar Acknowledgments Thebookwasconceptualized3yearsbeforeandisnowpresentedinthisform.For thisaccomplishedtask,firstly,wewishtoacknowledgethecontributionsofseveral persons over the years for providing assistance in writing, organizing, and editing. Theeditorswouldliketothankalltheresearchersoftheglobefortheirmeaningful contribution and their findings, which helped us to understand and bring out this manuscriptforthescientificsociety. Wealsoliketoextendourheartfeltthankstotheequipmentmanufacturers,Food and Agriculture Organization of the United Nations, Bureau of Indian Standards, Food Safety and Standards Authority of India, and other organizations and resources, which had provided assistance in the compilation and interpretation of differentconceptsusingthedata. The editors also express their gratitude to the parent organizations National Institute of Technology, Agartala, India, Sant Longowal Institute of Engineering andTechnology,Longowal,Punjab,India,andCollegeofAgriculturalEngineering and Technology, Anand Agricultural University, Godhra, Gujarat, India, for providingtheopportunitytointeractwiththestudentsduringdeliberationoflectures onsimilarsubjects. Thanks are also due to all our coauthors from various reputed organizations for writingthechaptersandcomplyingtocriticalcommentswithinthegiventimeframe. WealsoexpressoursincerethankstoDr.NarenAggarwal,Dr.MeiHannLee,and Vaishnavi Venkatesh from Springer for helping us throughout the publication process. WegreatlyacknowledgethehelpofallthepeopleincludingUnknownReviewers andourbelovedTeachers,whohelpedusdirectlyandindirectlyduringthecourseof writing this manuscript. The natural support was unprecedented from all the directions. Last but not least, our special thanks are due to our family members, especially Manishi, Kshitiz, and Kushagra, for theiractivecontribution, constructive support, encouragement, and patience during the writing and editing work over the last severalmonths. HarishKumarSharma NavneetKumar ix Contents 1 AgroProcessing:ScopeandImportance. . . . . . . . . . . . . . . . . . . . . 1 HarishKumarSharmaandNavneetKumar 2 EngineeringPropertiesofFoods. . . . . . . . . . . . . . . . . . . . . . . . . . . 23 VivekKumar,HarishKumarSharma,andNavneetKumar 3 MaterialHandlingandTransportationDevices. . . . . . . . . . . . . . . . 81 AjayPatel,ShubhangiThakre,NileshB.Kardile, andRachnaSehrawat 4 DesignofMaterialHandlingSystems. . . . . . . . . . . . . . . . . . . . . . . 111 NavneetKumarandHarishKumarSharma 5 Drying. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147 NavneetKumarandHarishKumarSharma 6 SizeReduction. . . . . . .. . . . . . . .. . . . . . . .. . . . . . . . .. . . . . . . .. 217 YogeshKumar,VijaySinghSharanagat,andKshitizKumar 7 MixingandForming. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 253 MonicaPremiandVishalSharma 8 CleaningandSeparation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 307 FaridG.Sayyad,HarishKumarSharma,andNavneetKumar 9 Storage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 353 RajeshKumarVishwakarma,NavneetKumar,KalyaniSharma, YogeshKumar,andChandrasenKumar 10 ProcessingofCereals. . .. . . . . . .. . . . . .. . . . . .. . . . . .. . . . . . .. 415 PragatiKaushalandNavneetKumar 11 ProcessingofPulses. .. . . . . . .. . . . . .. . . . . . .. . . . . . .. . . . . .. . 455 ChandrakalaRavichandranandAshutoshUpadhyay xxii xii Contents 12 ProcessingofOilseeds. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 483 MandeepKaur,HarishKumarSharma,andNavneetKumar 13 ProcessingofFruitsandVegetables. . . . . . . . . . . . . . . . . . . . . . . . 535 AamirHussainDar,NavneetKumar,ShafaqShah,RafeeyaShams, andMohsinBashirAga AppendixA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 581